⭕️Aogami #1: A high-carbon steel with greater hardness and sharpness than Aogami #2. It is reactive and more challenging to sharpen, making it a preferred choice for experienced users.
Knife Model Introduction:
⭕️Yanagiba: Also known as a sashimi knife, this traditional Japanese long, single-bevel blade is designed for slicing raw fish. Its slender shape and sharp edge allow for clean, precise cuts that preserve the texture and flavor of the fish, making it a favorite among sushi chefs.